Akarua Bannockburn Central Otago Pinot Gris 2021
- Off-dry style
- White peach & pear blossom
- Barrel-fermented
- Balanced acidity
Bright and clear with a pale golden hue. Lifted aromas of white peach, pear blossom and ginger spice. On the palate, ripe pears with nectarine and orange peel; and creamy texture which enhances the rich fruit flavours. A spine of fine, balanced acidity leads to a long mineral-infused finish. Well-structured with both the richness and poise that typifies Akarua Pinot Gris.
100% whole bunch press Ferment Vessel: full solids to neutral oak and acacia, 24% puncheons. Yeast: 100% wildLees: stirred 2 times weekly.
Food Pairing: Seafood, light chicken.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Akarua Bannockburn Central Otago Pinot Gris 2021
Akarua Bannockburn Central Otago Pinot Gris 2021
- Off-dry style
- White peach & pear blossom
- Barrel-fermented
- Balanced acidity
Bright and clear with a pale golden hue. Lifted aromas of white peach, pear blossom and ginger spice. On the palate, ripe pears with nectarine and orange peel; and creamy texture which enhances the rich fruit flavours. A spine of fine, balanced acidity leads to a long mineral-infused finish. Well-structured with both the richness and poise that typifies Akarua Pinot Gris.
100% whole bunch press Ferment Vessel: full solids to neutral oak and acacia, 24% puncheons. Yeast: 100% wildLees: stirred 2 times weekly.
Food Pairing: Seafood, light chicken.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- Off-dry style
- White peach & pear blossom
- Barrel-fermented
- Balanced acidity
Bright and clear with a pale golden hue. Lifted aromas of white peach, pear blossom and ginger spice. On the palate, ripe pears with nectarine and orange peel; and creamy texture which enhances the rich fruit flavours. A spine of fine, balanced acidity leads to a long mineral-infused finish. Well-structured with both the richness and poise that typifies Akarua Pinot Gris.
100% whole bunch press Ferment Vessel: full solids to neutral oak and acacia, 24% puncheons. Yeast: 100% wildLees: stirred 2 times weekly.
Food Pairing: Seafood, light chicken.
